Advanced Garde Manger, March 25th-26th, Baltimore, MD

$ 800.00$ 900.00

In today's modern kitchen there are many disciplines that every chef needs to know. However, few offer the scope and range of creativity, product utilization, and sheer craft as Garde Manger. This course explores the cold kitchen while merging both forward thinking and classical techniques.

From charcuterie, modern terrines, sauces and complete innovative dishes, we cover it all in this course. Whether you are looking to prepare for Olympic level competition, prepare for the CMC exam, or seeking new menu ideas, this course is the ultimate crash course for the modern cold kitchen.

Considered an authority on culinary training, Rich is one of only 67 Certified Master Chefs in the United States. He has over 55 international cooking awards under his belt. He has experience in operations like the Greenbrier Resort with 15 kitchens on property. He has training throughout Europe and Nordic countries, along with training under Thomas Keller during the prestigious Bocuse d'Or where he finished in the top third of the field.

So what are you going to learn? Well, the course is packed with lots of great information. The topics covered in the hands-on workshop are listed below:

Class Topics

Charcuterie/ preserved meats

Cold soup

Cold terrines

Preserved foods

Cold sauces

Restaurant dishes

Tapas

Amuse bouche

Cheeses

Product utilization repurposed into new dishes

This is a hands-on workshop welcome to anyone. Participants will receive a welcome letter with the schedule two weeks prior to the course. All participants will receive an electronic file with recipes and the course material upon completion. We supply all of the food and material for the workshop. This class is a tremendous value.

Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.

Comments about the class:

“Chef Rich not only teaches the basics and advanced techniques of sous vide cooking…he made sure he understood each participants business needs and showcased techniques specific to them!"

Lou Bastian- VP Corporate Chef Levy Restaurants.

GENERAL

TOOLS AND ATTIRE: Each attendee may bring their own knives & notepad. We suggest your normal kitchen attire and apron.

PLEASE NOTE: No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.